In a medium bowl, whisk sugar and salt into orange juice until dissolved. Mix in zest and whole milk. Cover and transfer to the refrigerator until thoroughly chilled.
Churn according to manufacturer's directions. Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight. Allow sherbet to sit out for 5-10 minutes before scooping.
Notes
Recipe serves roughly 4-6, yields 1 quart.*For fresh juice, 6-8 medium oranges will yield 2 cups of juice.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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